Method

Strawberry Coulis

In a pot, mix the strawberries and sugar. Bring to a boil over medium heat while stirring frequently. Simmer 5 minutes. With a mixer, bring the strawberries to a smooth purée. Sift and let stand until lukewarm. Cover and refrigerate for 1½ hours.

Balsamic Vinegar Syrup

In a pot, bring the maple syrup and vinegar to a boil. Cook until a candy thermometer indicates 225 °F (110 °C), about 5 minutes. Remove from the heat and pour the syrup into a bowl. Let cool and cover.

Whipped Cream

In a bowl, whip the cream and sugar. Refrigerate.

In a sundae glass, put alternate layers of strawberries, syrup and ice cream. Finish with a rosette of whip cream and baste with syrup.